Tag Archives: Home cooking

What Does Colette Eat?

This post might seem a little strange, coming out of left field, but what the hell. Food is very, very important to me. I am one of those people that definitely lives to eat. You might not think it to look at me because I stay fit and lean but if you knew me in real life and asked, “Are you hungry?” or “Do you want to eat?” at any given point of the day, the answer is usually “YES.” (It’s a safe bet.)

I won’t say I hoard food so much as stockpile.  I think of hoarders as people who have no clue what they have and who won’t ever get to all of it (i.e., if it’s food, a lot of it will expire or go bad) – that is not me.  I eat what I buy, keep track of expirations, write the date on foods in the freezer and so on. I do tend to deliberately load up on  supplies pre-winter because I like the comfort of knowing that even if there’s a 3-foot snow storm and I can’t get anywhere, I’ll still have food to eat. And even shy of that, since I don’t have a car, I just like knowing that I have stuff, and won’t necessarily have to trudge out in the sub-freezing temps or ride the bus to get groceries (which I seem to be doing like clockwork anyway, but…).

Last year I was what I considered a bit indulgent in my grocery shopping. I treated myself to foods I wouldn’t otherwise buy. It was nice and I enjoyed it. I did also keep track of what I spent on food and come the end of the year, it was about $2,200. As a lump sum, that kind of jumped out at me. I had no sense if that’s about par or what (anytime I’ve seen food cost charts, they usually are calculated for a “family of four” or something). Anyway, I decided I’d like to bring that figure back down this year, more in line with previous years.

These thoughts about cost are somewhat extraneous so far as this post – the post is just a list of the foods I have on hand right now. I thought it would be helpful to me to make it and it was.  I don’t know if it’ll be helpful to anyone else but maybe it might. (I like to know what other people eat and to get new ideas, especially from people who are fit and health-conscious.) I don’t follow any “diet” that has a name but I try to eat well and I really, really enjoy food.

FREEZER

2018 Farmers market Yams = 3 jars

2018 Farmers market Turnips = 2 small bags

2018 Farmers Market Butternut Squash = 2 small bags

Mixed Berries = ½ bag, about 1.5lbs

Blueberries = 3lb bag

Strawberries = 2 or 3lbs

Blackberries = ½ bag, about 1.5lbs

Red & Green Peppers = 2 1lb bags

Okra = 1 old bag

Spinach = ½ 1lb bag

Peas = 2 1lb bags

Green Beans = 1 1lb bag

Homemade Refried Beans = 3 small jars

Whole Wheat bread = 1 open bag, 1 unopened bag

Whole Wheat Pita Bread = 1 open bag, 1 unopened 12oz bag

Homemade Whole Wheat Tortillas = 4 small bags

Homemade Pasta  dish = 7 portions

Homemade Egg Sandwiches = 4

Homemade Spinach & Artichoke Heart Quiche = 2 portions

Homemade Pie = 2 slices

Homemade healthy cookies = 6 small bags

Mozzarella Cheese Sticks = 34 1oz sticks

Colby & Montery Jack cheese = 14 1oz cubes

Feta = half a jar

Cheddar Slices = 3

Brown Rice = 1 5lb bag

Wild Rice = 1lb

Arborio Rice = little left in container

White Rice = 1lb

Whole Wheat Flour = 3.5 5lb bags

White Flour = 1 5lb bag

Walnuts = 2 16oz bags plus small 4oz bag

Brown Sesame Seeds = 2 1lb bags

Almonds = 2.5lbs

Raw Sunflower seeds = a lot

Pitted Dates = a lot

Homemade Soup = 3 jars

 

CANS

Green Beans = 4

Peas = 1

Corn = 4

Pickles = 1

Salmon = 6 15oz cans

Tuna = 10 cans

Crushed Tomatoes = 8 28oz cans

Diced Tomatoes = 11 28oz cans

Whole Peeled Tomatoes = 2 28oz cans

Evaporated Milk = 1 can

Pineapple = 2 24oz cans

Peaches = 2 15oz cans

Pears = 2 15oz cans

Tomato Paste – 2 6oz cans

 

PANTRY FOODS

Panko Bread crumbs = ½ box

Peanuts = 5 jars

Date Paste = 1 2lb bag

Raisins = ½ carton

Brown Sugar = 1 peanut jar full

White Sugar = ½ 4lb bag (plenty)

Cocoa Powder = about 34oz (1 23oz unopened container plus 2 open containers)

Dark Chocolate Chips = 1 open bag, 1 unopened bag

Unsweetened Coconut = 1 10oz bag

Taco Shells = 2 boxes

Tofu = 12 boxes (Amazon sells it by the 12-pack)

Pumpkin = 2 boxes

Boxed Milk = 2qt boxes

Dry Milk = 2 envelopes plus 2 unopened boxes

Baking powder

Baking Soda

 

 

PASTA & NOODLES

Rotini = 1.5lbs

Penne = 3 1lb boxes

Farfalle = 3 1lb boxes

Orzo = 1 1lb box

Linguine = 3.5 lbs

Angel Hair Spaghetti = 2.5lbs

Spaghetti = 4lbs

Whole Wheat Spaghetti = 1 open box (not excited about this)

Rice Noodles = little bit left

Long Udon noodles = ½ bag

Whole Wheat Egg noodles = 12oz bag (ok, I might not eat this😐)

 

BEANS & GRAINS

Red Kidney = 1 1lb bag dried

Pinto = 1.5lbs dried

Lentils = 2 1lb bags

Great Northern = 2 1lb bags dried

Chick Peas = 4 1lb bags dried

Black Beans = 3 1lb bags dried

Old Fashioned Oats = 1 open 42oz box, 1 unopened 42oz box

1 Minute Oats = 1 open 42oz box, 1 unopened 42oz box

Oat Bran = 1 18oz bag

Bob’s Red Mill Five Grain Hot Cereal = 1 16oz bag

Bob’s Seven Grain Hot Cereal = ½ 1lb bag

White Cornmeal = most of a bag

Chia Seeds = 1 bag

Wheat Bran = 1 8oz bag

Barley = 2 open bags (oops)

Popcorn = 3 2lb bags unpopped

 

OILS, VINEGARS, CONDIMENTS, ETC

Canola Oil = 4 48oz bottles

Sesame Oil = 1 16oz bottle

Coconut Oil = little bit

Extra Virgin Olive Oil = about 95oz (I REALLY like olive oil 😊)

Balsamic Vinegar = 1 open bottle

Red Wine Vinegar = 1 open bottle

Rice Vinegar = 1 open bottle, 2 unopen

Liquid Aminos = 1 open bottle

Lemon Juice

Lime Juice

Blackstrap Molasses = 1 16oz bottle

Molasses = 1 11oz bottle

Honey = 1 24oz jar

Tabasco sauce = 2 2oz bottles

Garlic = 1 open jar

Peanut Butter (no salt, no sugar) = 1 open jar

Peanut Butter Powder = a lot

Nutritional Yeast

Yeast = a lot

Pure Vanilla = 2 2oz jars

Mustard = 1 12oz bottle

Catsup, no sugar added  = 1 open bottle

Pesto = 2 jars

Marinated Artichoke Hearts – 1 large jar

Capers = 2 2oz jars

Peppercorns = 2 2oz jars

Kalamata Olives = 1 open jar

Green olives = 2 open jars, 4 unopened

 

FRESH FRUITS & VEGETABLES

Onions

Kiwis

Bananas

Cabbage

Lettuce

Oranges

Broccoli

Green Onions

Red Onion

Carrots

Although I have canned salmon & tuna, you may have noticed the absence of any meats, chops, chicken etc. I am a mostly vegetarian. I’m not hard core but rarely buy meat or poultry. I don’t buy frozen dinners or much that’s ready-made.  What’s missing and I need to buy are:

Non-fat, Plain Yogurt

Raisins (why has the price jumped so much lately?!)

Salsa

Flax seed

Black Olives

Black-eye Peas

Frozen fish fillets

Potatoes, any kind

 

 

 

 

 

A report on my “dairy free” week

I want to report on my recent, voluntary week of a dairy-free diet. It was interesting, challenging even.

First off, I didn’t plan very well. That became evident very quickly. I thought I kind of had. I moved anything dairy out of sight. I even decided it would be an egg-free week too. But what I didn’t do to any great extent was plan what I would eat. I typically have some kind of dairy every day – cheese, yogurt, and milk are the main ones. But there’s others occasionally (ricotta cheese, sour cream, butter, parmesan or romano in the plastic canisters; cream cheese and ice cream rarely). Dairy is a big group!

What no dairy for seven days did was force me to come up with substitutes and that was the big takeaway. If you’re eating less cheese, maybe you’re eating more vegetables for instance. Eating less eggs, maybe eating more whole grains. I sure wasn’t going to eat crap in place of no dairy, not when I was thinking about it so much.

Because I am already mostly vegetarian, it was a week of vegetables, home-made soup, beans, fruits, pasta, breads, whole grains, nuts & seeds, and fish (one can of tuna, two small frozen whiting fillets, and canned salmon in a soup). The only place I messed up was when I cracked open a little jar of pesto and had that with a couple meals, only to remember later that it has cheese in it! Right there on the tiny label, Romano cheese. I just wasn’t thinking. I didn’t eat any candy or chips or crackers and stuck with stove-topped popcorn and home-made cookies that aren’t full of junk for snacking and treats. I did make wonderful little dates/walnuts/coconut treats (recipe coming in future post, super easy) that someone had just posted on Facebook although I made my version just a bit healthier. (I am not one of those people who claims to have no sweet, salty or fatty cravings.)

The dairy free week made me think about how many meals I make. Even if it’s two a day most days, just to be conservative, that’s easily 700 meals a year!!!  I don’t know why that never occurred to me before. It’s work to put together wholesome, non-toxic, nutrient-rich meals from scratch on a daily basis. And I like variety (I don’t want to eat the same things every day, not even for breakfast).

The no-eggs was challenging too. Although I love eggs and with no repercussions would eat them daily, same as cheese, I try not to over-indulge. If I’m going to guess, I expect I  eat 12 (a carton) every month or 6 weeks.  On night 6 my week of no dairy or eggs I had a dream that I made scrambled eggs just for me USING 8 EGGS. In real life, I eat only one egg at a time, whether it’s adding one egg to a recipe (even if it calls for 2 or more), or adding one hard-boiled egg to a salad, or making one scrambled egg for toast or a sandwich. ONE. Only one. Dream-me was going to scarf down 8 in one sitting!

So far as feeling better or seeing any big changes, I didn’t notice anything in particular; I felt normal, regular. My allergies (to molds, dust, etc) seemed about the same, no worse. My energy was okay, nothing amazing. (Typically, if you’re going to try out a vegetarian or vegan diet, 3 weeks is the suggestion.) For me, one week of trying something – whatever it is – seems sufficient to “re-wire” my brain. I mean, that breaks my habits and makes me sufficiently conscious of them.

All said, I’ve decided to cut back on cheese. While my previous limit was no more than an ounce a day (based on something I read as “okay”) I didn’t measure it and kind of guessed. And even though I predominantly chose lower fat varieties, they’re still pretty fatty. I’m not wholly anti-fat but I haven’t seen anything convincing to negate the conventional wisdom that saturated fats contribute to the top killer of Americans, namely heart disease. I certainly have older relatives who either had or died of heart disease. Also, I’d gotten into a habit of frequently buying packaged shredded cheeses and I have to say I was never comfortable with the “anti-caking” or other preservatives that many brands contain but I kept on eating them because they were convenient and tasted good. I think I can do better now.

The little grocery store closest to me sells store brands of sliced provolone, Monterey jack, and Swiss cheese in 8 ounce packages. There are no weird additives. Each has 12 slices per pack, so each portion is well under 1 ounce. They cost more per pound than the cheeses I usually buy but I really like the idea of knowing how much I’m having (rather than guessing and probably “rounding” in my favor). This means I’ll put one slice per home-made pizza, one slice to go in a big salad, or one slice for a grilled cheese.

If I buy a block of cheese, I can cut it into portions to freeze. I’ve done this before but not so much with the idea of measuring or limiting portions. If I cut 8 portions from a one pound block to freeze, I’ll know that each one is no less than a two-day ration. This gives me a guideline. I keep improving my diet over the years and I feel good about this. I think it’s the right direction. Particularly as I noted above, in that it forces me to come up with other/better substitutes. It sure isn’t as if I’m in danger of eating too many vegetables.

(p.s. THIS week is my self-imposed Amazon-free week. No shopping, no looking at the site, no Amazon.  I have my reasons for this, one of which is simply breaking a habit. This one might be harder than cheese, not sure!)

 

NOTE: Please forgive 1-2 days’ delay in responding to comments; I definitely want to read them.